Amritsari Paneer Bhurji

To make Amritsari Paneer Bhurji, start by chopping onions, tomatoes, ginger, and green chillies. Roast besan in mustard oil for 2 minutes. In another pan, heat ghee and cumin seeds, then add onions and sauté for 5 minutes. Add ginger and green chillies, cooking until fragrant. Incorporate tomatoes and cook until mushy, then add spices like salt, turmeric, and coriander powder. Mix in the roasted besan paste with water and boil until thick. Finally, add grated paneer and cook on low flame for 5-8 minutes, finishing with coriander leaves and kasuri methi.

Yes, Amritsari Paneer Bhurji is a vegetarian dish as it is made primarily with paneer, which is a dairy product. It is a great option for those following a vegetarian diet, packed with protein and flavor.

If you're looking for a substitute for paneer in Amritsari Paneer Bhurji, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the spices well and provide a delicious result.

To store leftover Amritsari Paneer Bhurji, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat on the stovetop or in the microwave before serving. If you want to keep it longer, consider freezing it for up to a month.

Amritsari Paneer Bhurji pairs wonderfully with Indian breads like roti, naan, or paratha. You can also serve it alongside steamed rice or jeera rice for a complete meal. A side of yogurt or raita can complement the spices beautifully.